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Providing the most comprehensive and up-to-date information and analysis of the Healthy Dining Trends market, and the behaviours, preferences and habits of the consumer.

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What are the key challenges facing the industry and how fast are its rates of growth? Who is the consumer and what do they want? Where are the opportunities, where are the risks and what lies ahead?

Definition

This report examines consumer attitudes, behaviors, and trends
toward eating healthy at restaurants. It explains how restaurants
are menuing healthy items using Mintel’s Menu Insights (MMI)
database. It also examines how restaurants provide healthy foods
to consumers and how that impacts consumer trust toward health
trends, how consumers feel about eating healthy, and trends toward
functional health ingredients. The report also defines how the very
perception of health is changing in this country. While health trends
in retail food (ie grocery store food) will be touched upon, retail food
is not the focus of this report.

For the purposes of this report, Mintel has used the following
definitions:

Fast casual restaurants – These establishments are
characterized by a higher price point than QSRs though not as
high as full-service restaurants. Fast casuals do not offer waiter
service and may or may not serve alcohol. Examples include:
Chipotle, Panera Bread, Shake Shack, and Blaze Pizza.

LSRs (limited-service restaurants) – These establishments
provide food services where customers usually select and order
items and pay before dining. Food/drink may be consumed on
the premises, offered as carryout, or delivered to the customer’s
location. These may also sell alcoholic beverages. LSRs include
both QSRs and fast casual restaurants. The “other” category
within LSRs (as seen in the Market Size and Forecast) includes
snacks and non-alcoholic beverage bars, cafeterias, grills, and
grill buffets.

FSRs (full-service restaurants) – These establishments have
waiter/waitress service in which customers order and are served
while seated. These may also sell alcoholic beverages and offer
carryout services and include the restaurant segments: midscale,
casual dining, and fine dining.

Expert analysis from a specialist in the field

Written by Diana Kelter, a leading analyst in the Foodservice sector, her extensive knowledge delivers in-depth commentary and analysis to highlight current trends and add expert context to the numbers.

Consumers are no longer satisfied by the basics when it comes to ordering a healthy dish at a restaurant; unique, flavor-driven dishes are becoming the norm. Highlighting ingredient quality gives even indulgent dishes, like pizza and burgers, a halo of health. Younger consumers are being impacted by this trend and they are finding it increasingly difficult to identify healthy items on a menu, compared to older generations. This is leading more food and beverages to feature specific functional benefits that can clearly guide consumers toward healthy eating decisions that fit their lifestyle.
Diana Kelter
Foodservice Analyst

What's included

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Data

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* This is a sample representation of the report layout and does not reflect the research included in this report.

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Table of contents

Overview

What you need to know

Definition

Executive Summary

The issues

Cost is a leading barrier for eating healthy food

Figure 1: Health barriers, November 2017

iGens have a blurred view of health

Figure 2: Health barriers, by iGens and Millennials, November 2017

The opportunities

Restaurants need to focus on flavor and innovation when it comes to healthy offerings

Figure 3: Motivators for eating healthy, November 2017

Functional benefits gain attention from younger consumers

Figure 4: Interest in functional benefits, by iGens and Millennials, November 2017

Hispanics and Black consumers trust restaurants when it comes to health